For general understanding of what I'm into...just gonna post a few pictures I found on my HD of stuff I did with/for my girlfriend. (I think she's really happy that I'm a cook..especially considering she can't do it [yet] )

(I do not own a good cam, so sadly the impact of how good it actually looked and tasted is destroyed)

Stuffed paprika (there's mince inside) with rösti and tomato sauce. (This was made before I started my professional cook-education)

Flint the Dwarf wrote:Kevmaster, I would love to challenge you someday.

A real org iron chef?

Flint the Dwarf wrote:That asparagus cream soup is interesting. Did you shred the asparagus?

Yep. You don't have to shred it, but that's what I do. If you want to save money, usually the asparagus-brew that arises from general cooking will have enough power to make the soup still taste good but I prefer to shred it and keep it in the soup to enhance the intensity. If you don't, you'll have two meals. So that's your choice. Just make sure to cut the asparagus in really small pieces. You'll want to strain through a sieve anyway, but the fibers will wrap the blades of your immersion blender (similiar to what can happen with leek). I also put a little bit of honey into the cooking water which gives the asparagus a little extra-kick. Just don't overdo it, you can easily destroy the taste by making it taste too sweet. Oh, don't forget a pinch of nutmeg.

This: http://www.rotaryribfest.org/ is happening in my town this weekend. Went last year and the food was so good. I want to spend the entire weekend there this year. Trying to get people to go tomorrow or tonight after work right now.

Kevmaster wrote:I also put a little bit of honey into the cooking water which gives the asparagus a little extra-kick. Just don't overdo it, you can easily destroy the taste by making it taste too sweet. Oh, don't forget a pinch of nutmeg.

Interesting. I think I'm going to try that.

Kusoyaro: We don't need a leader. We need to SHUT UP. Make what you want to make, don't make you what you don't want to make. If neither of those applies to you, then you need to SHUT UP MORE.

Lambs shanks on mashed potato with peas and corn. Lamb shanks were braised, placed on a base of onion, coated in mushrooms and garlic, and then left to sit in the oven on a low heat for four hours, in a mixture of australian beer (Boag's, not Fosters), diced tomato, a touch of stock powder, with some thyme, oregano and basil.